Abstract
Response surface methodology was employed to study the effect of extraction pH, extraction temperature and NaCl concentration on the production of protein from Chlorella sorokiniana. Regression analysis was performed on the data obtained. The F-test and p value indicated that the extraction pH (X1), NaCl concentration (X3), the quadratic term of extraction pH (X12) and the quadratic term of NaCl concentration (X32) had the largest effect on the protein extraction, followed by the extraction temperature(X2) and interaction of the extraction temperature, NaCl concentration (X2X3). The optimal extraction conditions were obtained at the extraction pH of 8.5, extraction temperature of 60 oC and NaCl concentration of 0.5 mol/L. In these conditions, the experimental yield of protein was 56.10%, which was close to the predicted value (56.53%).
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